I cook a lot of chicken and a lot of beef. I’m always trying to incorporate other types of meat into my diet, but I find it hard because it’s not as familiar. How do I cook this? How do I know when it’s done? Is it supposed to be pink?
This was the first time I cooked pork tenderloin in the oven. In the past, I’ve assisted my mom when she gets one that’s already in the seasonings/marinade and throws it on the grill. This was an adventure for me.
I got the wrong kind of plums because they weren’t really in season when I made this- so don’t screw up like I did. It was still good, but it could’ve been great.
I chose to pair this dish with some sautéed kale with garlic, oil, and squeeze of lemon juice.
I got this recipe from “The Performance Paleo Cookbook” by Stephanie Gaudreau. It’s my new favorite cookbook and you should definitely check it out!
Spiced Pork Tenderloin with Roasted Plum Sauce
- 2 lbs pork tenderloin
- 3 lbs black plums, pitted and halved
- 4 tablespoons melted ghee
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 2 tablespoons ghee
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Place the halved plums on the sheet, then drizzle with the melted ghee and sprinkle with salt and pepper.
- Roast the plums in the oven for about 30 minutes. Remove from the oven, let them cool and then scrape the flesh from the skins (I left my skins on and didn’t have a problem).
- Use a fork to mash the plums into a sauce.
- Line a baking sheet with fresh parchment paper. Rub the pork with ginger and coriander. Heat a skillet over high heat, melt the ghee, and then sear the pork about 3 minutes per side.
- Put the seared pork on the baking sheet and cook in the oven for about 20 minutes. Slice and serve!